I’m a huge potato fan. And now that the summer temperatures are finally starting to take a dip, I don’t mind turning the oven on to make these Roasted Fingerling Potatoes with Cilantro Sauce. These crispy golden potatoes make an incredibly simple side dish that feels a bit elevated thanks to the cilantro sauce.
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Blog post disclaimer: The information in this post is intended for educational and entertainment purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. It is always best to work with a qualified healthcare professional before incorporating herbs into your diet.
Crispy Roasted Potatoes with Cilantro Sauce
When it comes to roasted potatoes, I’m not generally picky. A simple toss in salt and pepper before roasting at high heat until golden and crispy is enough to make me perfectly happy. But sometimes, I like to zhuzh things up a bit. Without too much added effort, of course.
One of the easiest ways to make roasted potatoes feel a bit more special is by simply starting with fingerling potatoes. They give me “dinner party” vibes even if I’m just making them for myself on a random Tuesday night.
I will admit, they are pricier than other regular potatoes, so if you don’t feel like springing for the fingerling version, feel free to skip it. But if you want to feel a bit fancy, they’re a fun option.
Next is the sauce. Few things take any dish from “good” to “damn!” faster than a sauce, in my opinion, I’m a bit sauce-obsessed, honestly. And this cilantro sauce? *chef’s kiss* So. Good.
Going with an herb-based sauce for potatoes feels just a bit unexpected to me, which is part of why I love it. And the pop of bright green against the crispy golden potatoes is just very visually appealing, too.
The Secret To Extra-Crispy Roasted Potatoes
I love my potatoes extra crispy, which can be tricky to accomplish when roasting. It’s so disappointing to me when roasted potatoes look nicely golden but don’t have that crisp, crunchy texture on the outside.
So, if you’re willing to take a couple of quick precautions, here’s how I get perfectly crispy roasted potatoes every time:
- Parboil the potatoes. Honestly, this step alone is a game-changer. By boiling the potatoes for just 5 minutes, you remove a good amount of the starch and get the exterior pre-cooked and ready to get extra crispy. The key here is to drain them well and then let them sit for a few minutes to dry off before tossing them in oil and roasting them. It’s an extra step, yes, but I absolutely think it’s worth it.
- Don’t crowd the pan. This is common advice and for good reason. If the potatoes are too close together, they end up steaming each other instead of being able to get that good, crispy finish you’re after. Use two baking sheets if you have to, just make sure your potatoes have room to breathe.
The Herby Cilantro Sauce
I am a damn sucker for an herb-loaded sauce. I’m the person who looks at a recipe that calls for a handful of herbs and doubles it indiscriminately. I’ve yet to find a dish or recipe that I felt had too many herbs added.
Needless to say, this cilantro sauce has my heart. It starts with an entire bunch of fresh cilantro, including the tender stems, and combines scallions, lime, garlic, jalapeno, and pepitas for a bright, perfectly spicy sauce that I could eat with a spoon.
Plus, cilantro is a bit of a powerhouse when it comes to supporting your health…
Digestive Support
Like with most culinary herbs, cilantro is an aromatic carminative. This means it helps to stimulate digestive function and alleviate symptoms of cold or stagnant digestion like gas, bloating, and intestinal cramps.
It also stimulates the liver to release bile and enzymes, which also helps support digestion.
Antioxidant & Anti-inflammatory Support
Cilantro is packed with antioxidants and is very anti-inflammatory (again, like most culinary herbs), which means it can help protect your body against free radical damage that causes a number of age-related health issues.
And with chronic inflammation running rampant in our culture, anything that helps the body modulate inflammation and return to a healthy inflammatory response is worth adding to your diet. Especially when it’s as delicious as herbs!
Detoxing Heavy Metals (maybe)
Cilantro is widely used to help the body detox heavy metals. And there have been a few small studies that support this potential benefit. More research is required in order to confidently back up this claim but there are certainly plenty of benefits to adding more cilantro to your diet.
If cilantro tastes like soap to you—first of all, my deepest condolences. I can’t get enough cilantro, so the fact that some people literally are unable to enjoy it makes me sad. Second, you could absolutely make this with a combination of parsley and basil, instead. It’ll create a bit of a different overall vibe to the dish but will be no less amazing. Honestly, any combination of soft herbs would probably work, so feel free to get creative!
Roasted Fingerling Potatoes with Cilantro Sauce
Ingredients
- 2 pounds fingerling potatoes
- 2 tablespoons avocado oil
- 1/2 teaspoon salt
- 1 bunch fresh cilantro tough stems removed (about 2 cups, packed)
- 4 scallions roughly chopped
- 1 jalapeno seeds and ribs removed
- 1 lime zested and juiced
- 1 clove garlic roughly chopped
- 1/4 cup pepitas
- 1/4 cup olive oil
Instructions
- Preheat the oven to 425° F. Line a large baking sheet with parchment paper and set aside.
- Rinse the fingerling potatoes, as needed, to remove any dirt. Halve the potatoes and add them to a large pot. Add enough water to cover them by an inch or two then bring them to a boil over high heat.
- Boil the potatoes for 5 minutes, then drain. Lay the drained potatoes on a clean kitchen towel and allow them to dry out for just a few minutes.
- Toss the parboiled potatoes with the avocado oil and salt. Arrange the potatoes cut side down in a single layer on the baking sheet and bake in the preheated oven for 25 minutes.
- Flip the potatoes over and return them to the oven for another 10-15 minutes, until crispy and tender.
- While the potatoes are roasting, rinse the cilantro and dry it thoroughly. Add it to a food processor along with the scallions, jalapeno, lime zest and juice, garlic, and pepitas. Pulse several times to begin breaking everything down.
- Scrape down the sides of the bowl and add the olive oil. Then continue pulsing until you reach your desired consistency.
- Serve the crispy potatoes topped with the cilantro sauce. Store leftover sauce in an airtight container in the fridge for up to 3 days.
I’m already craving this dish again. And next time, I think I’m going to double the cilantro sauce so I have extra to use on grain bowls, fish tacos, roasted vegetables, salad, or basically anything.
If you give the recipe a try, I’d love to know what you think! Comment here or tag @cultivateandsavor on Instagram. And don’t forget to sign up for the Cultivate & Savor newsletter so you don’t miss out on a single recipe.
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